JOSEPH RONEEL RAJ
Blue Haven,NSW
Summary
ProfessionalSummary Organized and dependable candidate successful at managing multiple priorities with a positiveattitude. Willingness to take on added responsibilities to meet team goals. Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
14
14
years of professional experience
Work History
OWNER
Ash & Key's Rocket Cafe
Ettalong, NSW
12 2020 - 05 2023
- Applied performance data to evaluate and improve operations, target current business conditionsand forecast needs
- Managed day-to-day business operations, including accounting, finance, HR, marketing and publicrelations
- Set, enforced and optimized internal policies to maintain responsiveness to demands
- Aligned branding initiatives and sales strategies with client goals
- Assessed supplier quality to maintain tight cost controls and maximize business operationalperformance
- Recruited, hired and trained initial personnel, working to establish key internal functions andoutline scope of positions for new organization
- Created and monitored promotional approaches to increase sales and profit levels
- Cultivated forward-thinking, inclusive and performance-oriented business culture to lead industryin innovation and push progress
- Improved records management systems for leases and contracts to boost renewals timeliness
- Remained up-to-date on current trends and attended industry trade shows and markets to viewand order inventory
- Conducted target market research to scope out industry competition and identify advantageoustrends
- Maximized efficiency by coaching and mentoring personnel on management principles, industrypractices, company procedures and technology systems
- Trained and developed team members to build human capital
- Discovered areas of improvement by generating quarterly operational and sales reports
- Used knowledge of market trends to create value-added solutions resulting in significant increasein revenues.66
CHEF
Surf Cafe
Avoca Beach, NSW
09.2020 - 12.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation.Collaborated with other personnel to produce and modify menus and selections
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Mentored kitchen staff at all levels to prepare each for demanding roles
- Developed recipes and menus by applying understanding of market demand and culinary trends
- Verified compliance in preparation of menu items and customer special requests
- Prepared meals from scratch using authentic, popular recipes to generate repeat business
- Obtained fresh, local ingredients to lower grocery costs
- Developed kitchen staff through training, disciplinary action and performance reviews
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Collaborated with staff members to create meals for large banquets.
SENIOR CHEF
Summit Care
Baulkham Hills, NSW
11.2019 - 03.2020
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Obtained fresh, local ingredients to lower grocery costs
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Aligned seasonal plans with ingredient availability and key area events for optimal promotions
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Supervised and enhanced work of 10person team producing more than 100 plates per day
- Maintained well-organized mise en place to keep work consistent
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Created recipes and prepared advanced dishes
- Collaborated with other personnel to produce and modify menus and selections
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output
- Mentored kitchen staff at all levels to prepare each for demanding roles.
HEAD CHEF/ASSISTANT MANAGER
Fresh Plus Cafe
Blacktown, NSW
01.2016 - 01.2019
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
- Monitored line processes to maintain consistency in quality, quantity and presentation
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Planned promotional menu additions based on seasonal pricing and product availability
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
- Developed kitchen staff through training, disciplinary action and performance reviews.B 3 of 5
- Verified compliance in preparation of menu items and customer special requests
- Arranged for kitchen equipment maintenance and repair when needed
- Developed and cooked memorable dishes that brought new customers into establishment
- Collaborated with staff members to create meals for large banquets
- Mentored kitchen staff at all levels to prepare each for demanding roles
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Collaborated with other personnel to produce and modify menus and selections
- Hired, managed and trained kitchen staff
- Produced revolutionary menu offerings to put establishments on local, regional and national map
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Handled and stored food to eliminate illness and prevent cross-contamination
- Placed orders to restock items before supplies ran out
- Supervised and enhanced work of 20person team producing more than 200 plates per day
COMMIS CHEF
Sheraton On The Park
Sydney, NSW
01.2013 - 01.2014
- Maintained well-organized mise en place to keep work consistent
- Planned and directed high-volume food preparation in fast-paced environment
- Ordered new ingredients and supplies to meet expected needs
- Rotated through all prep stations to learn different techniques
- Seasoned and marinated cuts of meat, poultry and fish
- Placed orders to restock items before supplies ran out
- Learned specific cutting techniques for chopping vegetables and fresh spices
- Rotated with specialty chefs to learn pastry station and sauce preparation
- Worked with Chef de partie to learn storage locations of fresh ingredients for daily use by station staff
- Signed for deliveries, checked items into inventory and stocked goods into proper locations
- Mentored kitchen staff at all levels to prepare each for demanding roles
- Collaborated with staff members to create meals for large banquets
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef
- Obtained fresh, local ingredients to lower grocery costs
- Monitored recipe portioning to control food costs
- Kept 3 stations clean by wiping down counters and mopping up liquid spills during high traffic times in kitchen
Barista
COOK AND WAITER, Kreme Cafe
St Mary, Nsw
01.2012 - 01.2013
- Assisted chef with planning easy but elegant appetizers to spark customer interest
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross- contamination
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Managed kitchen staff, supervised preparation of foods,and explained steps for readying specialtyitems
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges
- Ordered and received products and supplies to stock kitchen areas
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Planned promotional menu additions based on seasonal pricing and product availability
- Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
CUSTOMER SERVICE, United Service Station
Dubbo, NSW
02.2012 - 06.2012
- Built customer loyalty and retention by delivering excellent shopping experiences
- Conducted product demonstrations to highlight features and redirect objections to positive aspects
- Monitored customers for signs of security concerns and escalated issues to management
- Listened to customer needs and desires to identify and recommend optimal products
- Managed efficient cash register operations, including scanning items, processing payments and issuing receipts
- Worked with diligence to regularly meet or exceed special targets, including credit card applications, special donations and specific product promotions
- Developed strong rapport with customers and created positive impression of business
- Assisted customers with signing up for store loyalty programs and provided details about key benefits
- Prioritized helping customers over completing other routine tasks in store
- Stocked merchandise, clearly labeling items, and arranging according to size or color
- Processed accurate credit, debit, check and cash sales transactions for more than 200 customer orders per day
COOK
Tribeni Indian Restaurant
Blacktown, NSW
01.2011 - 01.2012
- Communicated closely with servers to fully understand special orders for customers, including those with food allergies and gluten intolerance
- Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges
- Mentored staff in expectations and parameters of kitchen goals and daily work
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Senior Sou chef
Thomson age care
Woy woy
06 2022 - Current
- Maintained well-organized mise en place to keep work consistent.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Monitored food production to verify quality and consistency.
- Organized and led team participation in community events, raising restaurant's profile and engaging with potential customers.
- Instituted mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Spearheaded series of cooking workshops for community, building brand loyalty and engaging with wider audience.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Education
Certificate: First Aid & CPR Vital First Aid Training Service -
Tuggerah, NSW07.2021
Diploma: Diploma - Hospitality Management
Frontier Institute Of Technology
Sydney, NSW07.2020
Certificate: Food Safety Supervisor Train To Gain -
Sydney, NSW07.2017
Coffee Making Skill -
The Coffee School
Sydney, NSW11.2012
Certificate 3&4 Commercial Cookery -
THE COFFEE SCHOOL
03.2012
High School Diploma -
Fiji National University
12.2009
RSA -
Nadi College
12.2007
Skills
- Team Oversight
- Scheduling
- Product Branding
- Operations management
- Bidding Processes
- Coaching and mentoring
- Staff Management
- Profit and Loss
- Verbal and written
- Communication
- New hire training
- Food plating and presentation
- Workflow Optimization
Timeline
CHEF
Surf Cafe
09.2020 - 12.2020
SENIOR CHEF
Summit Care
11.2019 - 03.2020
HEAD CHEF/ASSISTANT MANAGER
Fresh Plus Cafe
01.2016 - 01.2019
COMMIS CHEF
Sheraton On The Park
01.2013 - 01.2014
CUSTOMER SERVICE, United Service Station
02.2012 - 06.2012
Barista
COOK AND WAITER, Kreme Cafe
01.2012 - 01.2013
COOK
Tribeni Indian Restaurant
01.2011 - 01.2012
OWNER
Ash & Key's Rocket Cafe
12 2020 - 05 2023
Senior Sou chef
Thomson age care
06 2022 - Current
Certificate: First Aid & CPR Vital First Aid Training Service -
Diploma: Diploma - Hospitality Management
Frontier Institute Of Technology
Certificate: Food Safety Supervisor Train To Gain -
Coffee Making Skill -
The Coffee School
Certificate 3&4 Commercial Cookery -
THE COFFEE SCHOOL
High School Diploma -
Fiji National University
RSA -
Nadi College